EAST BANK CLUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGENINIC PRACTICES OF EMPLOYEE USING BARE HANDS TO PREPARE READY TO EAT FOOD OF PEANUT BUTTER AND JELLY SANDWICHES. OBSERVED SAME EMPLOYEE RINSING KNIFE FOR PEANUT BUTTER AND JELLY SANDWICHES IN EXPOSED HAND SINK. OBSERVED EMPLOYEE RINSING LEMON SLICER IN EXPOSED HAND SINK. OBSERVED EMPLOYEES AT JUICING AREA HANDLING CASH AND THEN APPLYING GLOVES TO MAKE SMOOTHIES AND NOT WASHING HANDS BEFORE APPLYING GLOVES. CRITCAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEES AT JUICING AREA NOT PROPERLY WASHING RINSING AND SANITIZING OF BLENDERS AND UTENSILS. OBSERVED EMPLOYEES JUST RINSING OF BLENDERS AND UTENSILS. OBSERVED EMPLOYEE ROOFTOP GRILL AREA RINSING VEGETABLE PEELER WITHOUT WASHING RINSING AND SANITIZING. AT TIME OF INSPECTION BOTH 3 COMPARTMENT SINKS WERE SET UP PROPERLY AND INSTRUCTIONS WERE GIVEN ON THE IMPORTANCE OF WASHING, RINSING AND SANITIZING ALL UTENSILS AND EQUIPMENT. CRITCAL VIOLAITON 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CABINET DOOR IN DISREPAIR UNDER ESPRESSO MACHINE IN JUICING AREA. REPAIR AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED JUICER UNCLEAN WITH FRUIT AND VEGETABLE JUICE AND FOOD DEBRIS. CLEAN AND SANITIZE JUICER EVERY FOUR HOURS. OBSERVED INTERIOR AND EXTERIOR OF SMOOTHIE VEGETABLE DISPLAY COOLER WITH FOOD DEBRIS. CLEAN AND SANITIZE. OBSERVED ICE MACHINES UNCLEAN WITH BUILD UP OF DIRT. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENT ABOVE MOP SINK IN CLOSET NEAR DISH MACHINE UNCLEAN WITH HEAVY DUST ACCUMUALTION. CLEAN AND MAINTAIN VENT. OBSERVED FANS IN PRAPARRED COOLER WALK IN. CLEAN FANS IN WALK IN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENT ABOVE MOP SINK IN CLOSET NEAR DISH MACHINE UNCLEAN WITH HEAVY DUST ACCUMUALTION. CLEAN AND MAINTAIN VENT. OBSERVED FANS IN PRAPARRED COOLER WALK IN. CLEAN FANS IN WALK IN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.